- The 5 main typical dishes of Loreto
- 1- Tacacho with jerky
- 2- Patarashca
- 3- Inchicapi
- 4- Juane
- 5- Golden Ceviche
- References
The main typical dishes of Loreto, a department located in the Peruvian Amazon region, are tacacho con cecina, patarashca, inchicapi, juane and golden ceviche.
In addition to being very varied, the food in this region of the country is based on ingredients and products typical of the Peruvian jungle, such as river fish, beef and pork, wild game, bananas, yucca and corn.
It is an autochthonous gastronomy almost entirely of ancestral origin. Their dishes have a high nutritional level.
The 5 main typical dishes of Loreto
1- Tacacho with jerky
This typical dish is prepared with dried pork or beef, to which salt, paprika, tomato, oil, garlic and a dough made with charcoal-roasted green banana are added.
Each region of the Peruvian jungle prepares it with some variations. It is usually served with chorizo and typical drinks such as masato, chicha de jora or aguaje.
Tacacho derives from "taka chu", which in the Quechua language means "the beaten".
2- Patarashca
It is a dish made from whole fish wrapped in bijao leaves. It has its origin in the jungle cuisine of the ancient settlers.
It is prepared on the grill, roasted or baked and served with roasted plantains or boiled yucca.
After cleaning, the fish are stuffed with a mixture of garlic, onions, cumin, sweet pepper and green pepper, chopped coriander, oil and salt to taste. They are grilled or baked over low heat for about 15 minutes.
3- Inchicapi
It is among the most traditional and popular soups in the Peruvian jungle region. This dish is made with free-range chicken, ground peanuts, corn, coriander, yucca, chopped or ground corn, salt, pepper, garlic and chopped onion.
After cooking the hen in a pot with little water, the roasted peanuts and cornmeal are added.
It cooks over low heat. The dressing with oil, onion, paprika and ají panca is added to the chicken when it is cooked.
The chicken broth is then added to this preparation along with the cooked yuccas. Then sprinkle with the chopped coriander and cook for another 25 minutes over low heat.
4- Juane
It is considered one of the most representative dishes of the Peruvian jungle. It is very traditional especially during the celebration of the festival of San Juan, but currently it is eaten on any occasion.
This dish is made from rice seasoned with spices, chicken or beef, boiled egg and an olive.
These ingredients are mixed and wrapped in a previously smoked bijao leaf to soften it. Cook in a pot with water for half an hour.
5- Golden Ceviche
This popular ceviche is made with dorado fish in the following way: the strips of fish no more than ½ cm wide are placed.
The strips are placed in a slightly deep source, then cut lemons are squeezed at that moment and bathed with this juice.
Salt to taste and cover with aluminum foil. Let it marinate for 10 to 15 minutes in a cool place.
Then a mixture is made with grated lime peel, peeled and grated ginger and olive oil.
To this is added coconut milk, finely chopped red pepper and coriander, salt and white pepper. It should be mixed well and allowed to stand for 5 minutes.
The fish is covered with this mixture and left to rest for an hour. It is served with a garnish of sliced cucumbers, onions, salt, and olive oil.
References
- Typical foods of Loreto. Consulted of aboutespanol.com
- Inchicapi. Consulted of libroderecetas.com
- Dorado ceviche. Consulted of perutraveltips.org
- Gastronomy of Loreto. Consulted of gastronomialoreto.blogspot.com
- Zapata Acha, Sergio (2006). Dictionary of traditional Peruvian gastronomy. Lima, Peru: San Martín de Porres University.
- Loreto gastronomy. Consulted of el-peru.net